Contributo dell’analisi sensoriale delle uve nello studio della maturità delle uve “Sangiovese” in diverse zone della Toscana

The aim of this study is to evaluate char- acteristics of grapes Sangiovese cultivated in different areas of Tuscany. Samples of 10-12 bunches for each thesis were subjected to macro structural, micro structural and sensory analysis. The sensory tests carried out on berry skin, flesh and seeds revealed a good ripening of the flesh and a less uniform pattern of the berry skin which often showed tannin astringency and sometimes bitterness, while phenol maturity of the seeds has been generally lower than other parts of grape berries. The method revealed a meaningful correlation between entire berry sensorial maturity expressed by the panel and the maturity statistically estimated by regression between three factors obtained from factorial analysis of all variables recorded, able to represent 100% of the data variability. Discriminant analysis performed on the monitored variables allowed differentiating the zones of investigation.